EP0828431A1 - Carbohydrate/protein cream substitutes - Google Patents

Carbohydrate/protein cream substitutes

Info

Publication number
EP0828431A1
EP0828431A1 EP96913904A EP96913904A EP0828431A1 EP 0828431 A1 EP0828431 A1 EP 0828431A1 EP 96913904 A EP96913904 A EP 96913904A EP 96913904 A EP96913904 A EP 96913904A EP 0828431 A1 EP0828431 A1 EP 0828431A1
Authority
EP
European Patent Office
Prior art keywords
particles
carbohydrate
microns
protein
substantiauy
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP96913904A
Other languages
German (de)
French (fr)
Other versions
EP0828431A4 (en
Inventor
Ihab E. Bishay
Deane Randall Clark
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nutrasweet Co
Original Assignee
Nutrasweet Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nutrasweet Co filed Critical Nutrasweet Co
Publication of EP0828431A1 publication Critical patent/EP0828431A1/en
Publication of EP0828431A4 publication Critical patent/EP0828431A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/125—Cream preparations in powdered, granulated or solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • the present invention relates generally to non-fat and reduced-fat products which possess the organoleptic characteristics of full fat-contaiiiing products. More specifically, the invention relates to cream substitutes which comprise a core of carbohydrate surrounded by a shell of protein.
  • Singer et al., U.S. Patents Nos. 4,734,287 and 4,961,953 disclose a proteinaceous, water-dispersible, macrocoUoid comprising substantially non- aggregated particles of dairy whey protein and other proteins.
  • the particles have mean diameter particle size distributions in a dried state ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter.
  • Singer et al., U.S. Patent No. 4,828,396 disclose fluid processing devices including means for generating toroidal flow in a fluid to be processed. The devices are capable of cooking under high shear rates and are useful for producing macrocolloids for use as fat substitutes.
  • Singer et al. U.S. Patent No. 4,855,156 disclose non-fat and reduced fat whipped frozen desserts wherein part or all of the fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocoUoid comprising denatured whey protein particles.
  • Singer et al., U.S. Patent No. 4,985,270 disclose non-fat and reduced fat whipped frozen dessert products wherein part or aU of the fat or oil ordinarily incorporated therein are replaced by denatured whey protein particles or particles comprising a core of casein surrounded by a sheU of denatured egg white protein.
  • the patent further discloses the use of the composite egg white protein/casein particles as fat substitutes in sauces, dips, spreads, icing and cream pie fillings.
  • Carbohydrate-based fat substitutes have been proposed as low cost alternatives to the relatively expensive protein-based macrocoUoid cream substitutes.
  • Singer et al. U.S. Patents Nos. 4,911,946 and 5,153,020, the disclosures of which are hereby incorporated by reference, disclose fat substitutes which comprise water-dispersible macrocoUoidal particles composed of carbohydrate materials which particles have a substantially spheroidal shape and specific particle size distributions effective to impart the substantiaUy smooth organoleptic character of an oU-in- water emulsion.
  • These patents disclose carbohydrates that can attain a spheroidal or substantiaUy round shape in the 0.1 to 5 micron diameter size range which are suitable for use as cream substitute ingredients.
  • Starches which occur naturaUy as granules in this size range are suitable for use as cream substitutes and may be treated with cross linking agents to prevent excessive swelling beyond the desired size range.
  • Carbohydrate materials which do not have a natural round shape can be treated by making a solution of the carbohydrate and converting the solution to a gel (typicaUy in a field of high shear-force) so that a narrow distribution of geUed microparticles is formed.
  • the WO 91/04674 pubUcation discloses methods of forming alginate and pectin gels by forming an aqueous mixture of a water soluble or water dispersible alginate or pectin, a calcium ion sequestrant and a sparingly soluble calcium source at low temperature. The mixture is then heated to cause gelation thereof.
  • the WO 91/19424 pubUcation discloses the use of sequestered divalent metal ions such as calcium ions in the production of alginate and pectin microparticulate beads having a size range of from about 15-300 ⁇ m for use as fat substitutes.
  • Such fat substitutes are not completely satisfactory because of their relatively large particle sizes, however.
  • carbohydrate-based cream substitutes are generaUy inferior to protein-based cream substitutes because they lack the superior functionaUty exhibited by proteins. Accordingly, there remains a desire in the art for improved carbohydrate containing fat substitutes which are characterized by the functionaUty of protein-based cream substitutes and methods for their production.
  • the present invention provides improved carbohydrate cream substitutes which are characterized by the functionaUty of protein-based cream substitutes. Also provided are methods for their production. SpecificaUy, water dispersible macrocoUoids are provided which are made up of substantiaUy spheroidaUy shaped particles which may comprise a core of carbohydrate and a sheU of protein.
  • the macrocoUoids of the invention are made up of substantiaUy non-aggregated macrocoUoidal particles comprising a core of carbohydrate and a sheU of protein wherein the particles have a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter.
  • the particles are further characterized in that they are effective in a hydrated state to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion.
  • the invention also provides methods of producing the improved fat substitutes comprising forming particles of carbohydrate and coating those particles with a sheU of protein such that the resulting particles are characterized by having a substantiaUy spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter.
  • the coating step is carried out by treating a mixture of protein and microparticulated carbohydrate having a pH greater than the isoelectric point of said protein with an acid to lower the pH of the mixture to below the isoelectric point of the protein, yet maintain the net negative charge of the carbohydrate.
  • the protein molecules then adopt a positive charge and are attracted to the negatively charged carbohydrate particles with the result that the proteins form a coating on the carbohydrate core.
  • improved methods of preparing gum-based cream substitutes comprise the steps of (1) producing a solution of a gum; (2) combining protected ions, preferably sequestered calcium ions, with said solution; (3) placing said solution under high shear conditions; and (4) releasing said ions to form carbohydrate microparticles under said shear conditions which are selected to form substantiaUy non- aggregated macrocoUoidal particles of carbohydrate having a substantiaUy spheroidal shape from about 0.1 to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state being effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion.
  • Preferred gums are selected from the group consisting of alginate, geUan and pectin and the resulting carbohydrate particles can be coated with protein in order to produce the preferred carbohydrate/protein cream substitutes
  • the present invention provides improved carbohydrate cream substitutes and methods for the production of same.
  • the invention provides water dispersible macrocoUoids comprising substantiaUy spheroidaUy shaped particles which comprise a core of carbohydrate and a sheU of protein which can be used as cream substitutes.
  • the invention also provides improved methods of producing carbohydrate-based cream substitutes.
  • the resulting cream substitutes are particularly useful for producing the core/sheU macrocoUoidal particles of the invention.
  • the particularly desired organoleptic quaUties of the macrocoUoid materials of the invention are particularly dependent upon the sizes and shapes of the macrocoUoid particles. SpecificaUy, it has been found that dispersions of particles with diameters greater than about 4 microns impart an undesirable chalky mouth feel. The shapes of particles are also important. Particles which are generaUy spheroidal tend to produce a smoother, more emulsion-like organoleptic sensation.
  • macrocoUoid particles are generaUy spheroidal or where the macrocoUoid particles are more perfectly spheroidal, it may occur that somewhat greater proportions of particles may have diameters greater than about 4 microns without detriment to the organoleptic character of the macrocoUoid mixture. Particle sizes of about 0.1 microns contribute a greasy mouth feel which may be objectionable if it is perceived as the dominant tactile characteristic.
  • carbohydrate particles According to methods wherein carbohydrate particles are formed and then later enrobbed with a protein coating, various known methods can be utilized to form carbohydrate particles of the appropriate generaUy spheroidal shape and appropriate size.
  • Appropriate cross-Unking methods are weU known in the art and include treatment with cross-Unking agents such as phosphates, phosphorous oxychloride and dicarboxyUc anhydrides.
  • the apparatus and high shear mixing methods described in Singer et al., U.S. Patent No. 4,828,396, the disclosure of which is hereby incorporated by reference, are particularly useful for producing carbohydrate macrocoUoid particles for use according to the invention.
  • a stream of carbohydrate solution is introduced into a highly turbulent reaction zone where the geUed microparticles are formed.
  • calcium alginate macrocoUoidal particles are formed by making a solution of sodium alginate and introducing this solution into a calcium ion containing solution through, for example, an ultrasonic spray nozzle or other device capable of producing droplets less than 5 microns in diameter.
  • a solution of sodium alginate can be introduced into the fluid processor apparatus described in Singer, U.S. Patent No. 4,828,396 and subjected to shearing during administration of a calcium chloride solution to form calcium alginate microparticles.
  • geUan can be microparticulated by spray cooling a hot geUan solution by means of a device capable of producing droplets less than 5 microns in diameter.
  • the present invention also provides improved methods for the preparation of gum-based macrocoUoidal particles which can be used as a carbohydrate core to be enveloped by a protein sheU or can be used alone as a carbohydrate cream substitute. While gums such as alginate and pectin can be solubilized and treated by administration of calcium ions to form gels which are simultaneously or subsequently subjected to shear to form microparticles, the present invention provides improved methods for production of such microparticles.
  • methods for the production of gum-based cream substitutes are provided according to the steps of (1) producing a solution of the gum; (2) combining protected ions with said solution; (3) placing said solution under high shear conditions; and (4) releasing said ions under said shear conditions which are selected to form substantially non-aggregated macrocoUoidal particles of gum.
  • the shear conditions are selected to form substantiaUy non-aggregated macrocoUoidal particles of gum having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantially smooth organoleptic character of an oU-in- water emulsion.
  • an aqueous solution is prepared which contains up to 8% by weight of a gum, with or without other gums.
  • the gum preferably comprises sodium alginate, pectin or geUan.
  • the gum solution is then combined with protected ions, which can be calcium or other appropriate ions including but not limited to sodium, potassium, magnesium and the like.
  • the ions may be protected by sequestration, encapsulation or other means known to those of skill in the art.
  • Preferred ions for use according to the methods of the invention are calcium ions.
  • Calcium ions for example, may be sequestered either by means of a calcium salt which is insoluble (or has very low solubility) at the pH or temperature of the premix, by using a calcium ion sequestrant which can release the sequestered ion upon changing the pH, temperature, or by other methods known to the art.
  • Calcium ions protected by encapsulation may be released by heating.
  • Preferred calcium salts for sequestration of calcium ions include monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium tripolyphosphate, calcium carbonate, calcium caseinate and calcium citrate.
  • Other ions such as sodium, potassium, magnesium, and the like, may be protected by sequestration, encapsulation or by various methods known to those skUled in the art.
  • the concentration and nature of the ion used to form the gel can be varied in order to achieve the desired properties of the final microparticle.
  • the gel microparticle can range in strength from a soft deformable gel to a hard brittle gel.
  • An appropriate ion gelling gum and gel forming ion is thus chosen to achieve the desired properties of the final product.
  • the solution containing the gum and sequestered ions is then placed in a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396. WhUe the solution is undergoing shear, the ions are released to the gum to form microparticles of the geUed gum either by acidification, heat or other appropriate means.
  • the insoluble sequestered ions act as nuclei upon which the carbohydrate microparticles can form. Once the carbohydrate macrocoUoidal particles are formed, they must not substantiaUy aggregate further and must preferably remain unaggregated.
  • the resulting microparticulated cream substitute may then be used as a cream substitute alone or can be further treated with protein according to the methods of the invention to yield a carbohydrate core/protein sheU cream substitute material.
  • the cream substitute may also be dried by lyophiJization, spray drying, drum drying or other suitable means.
  • the resulting dried product can easUy be reconstituted using conventional mixing equipment and will retain its functionaUty.
  • the invention provides methods by which particulated ionic polysaccharide materials such as alginates, pectins, geUan and the like can be combined with a protein such as whey, casein, soy, albumin and other soluble proteins to produce the carbohydrate core/protein sheU macrocoUoidal particles of the invention.
  • the mixture is then titrated with acid to reach a pH at or below the isoelectric pH of the protein component, yet above the isoelectric pH of the carbohydrate component.
  • This results in a reversal of the net charge on the protein, from negative to positive, whUe the carbohydrate component remains unaffected and maintains a net negative charge.
  • the lowering of pH results in an ionic attraction of the protein to the particulated carbohydrate to form a complex comprising a carbohydrate core and a protein sheU.
  • FoUowing this step the pH may optionaUy be readjusted without disrupting the complex. If protein modification, such as denaturation, is desired, this can be carried out either prior to or after the complexation step.
  • the resulting macrocoUoidal particles can be used as cream substitutes in a variety of appUcations according to the invention.
  • the macrocoUoids of the invention can replace aU or a portion of the fat or cream in food products which typicaUy comprise fat or oU.
  • the invention provides improvements in food products containing fat and/or cream, the improvement which comprises: substituting for aU or a portion of the fat and/or cream, a water-dispersible macrocoUoid comprising substantiaUy non-aggregated macrocoUoidal particles comprising a core comprising carbohydrate and a sheU comprising protein, said particles having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion.
  • the macrocoUoid cream substitutes of the invention typicaUy contain from about 1 to about 20 percent by weight carbohydrate, depending upon the water binding capacity of the specific carbohydrate.
  • Such food products as ice cream, yogurt, pourable and spoonable salad dressings, mayonnaise, cream, cream cheese, natural cheese, other cheeses, sour cream, sauces, dips, icings, whipped toppings, frozen confections, milk, coffee whitener and spreads may be formulated as reduced fat products, benefiting from the hydrated macrocoUoid replacing aU or part of the fat and still providing the desired creaminess.
  • an alginate cream substitute was produced according to an improved method of the invention.
  • an aqueous solution containing 2% by weight sodium alginate (Kelgin LV, Kelco Division of Merck, San Diego CA) was prepared and anhydrous dicalcium phosphate (Stauffer Chemical Co. , Westport, CT) was mixed in to the alginate solution to reach a final concentration of 0.15 M. Since dicalcium phosphate is insoluble in water at neutral pH or higher, it forms a dispersion and does not interact with the sodium alginate to any significant extent.
  • the mixture, at pH 8.0, was then placed into a fluid processor device such as that described in Singer, U.S. Patent No.
  • an alginate cream substitute was prepared according to an improved method of the invention.
  • SpecificaUy a solution of calcium chloride was mixed with trisodium phosphate so that the concentration of each component was 0.3 M.
  • the trisodium phosphate acts as sequestering agent for the calcium ions.
  • sodium alginate Protanal LF 40, Pronova Inc., Portsmouth, New Hampshire
  • This mixture was then placed into a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified according to Example 1 above.
  • OrganolepticaUy this product exhibited a smooth, creamy mouthfeel, where no individual particles can be felt by the tongue. These particles could be used as a carbohydrate cream substitute alone or could be subjected to further processing to produce the carbohydrate core/protein sheU macrocoUoid particles of the invention.
  • EXAMPLE 3 an alginate cream substitute was prepared according to an improved method of the invention. SpecificaUy, a solution of calcium chloride was mixed with sodium carbonate so that the concentration of each component was 0.21 M. To this mixture, sodium alginate (Protanal LF 5/40 RB, Pronova Inc., Portsmouth, New Hampshire) was added to a final alginate concentration of 5 % by weight. This mixture was then placed into a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified according to Example 1 above.
  • a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified according to Example 1 above.
  • EXAMPLE 4 In this example, a pectin cream substitute was prepared according to an improved method of the invention. SpecificaUy, a solution of calcium chloride was mixed with sodium carbonate so that the concentration of each component was 0.21 M. To this mixture, pectin (OM-601 Herbstreith & Fox,
  • the average particle size of this product was 1.2 microns. This product had a smooth, creamy mouthfeel, with Uttle or no grittiness. These particles could be used as a carbohydrate cream substitute alone or could be subjected to further processing to produce the carbohydrate core/protein sheU macrocoUoid particles of the invention.
  • microparticulated calcium alginate was coated with whey protein to produce a carbohydrate core/protein sheU macrocoUoid according to the invention.
  • a 7:3 volume fraction of microparticulated calcium alginate produced generaUy according to the method of Example 3 and Uquid whey protein concentrate was made by adding 9.5 Kg of Uquid whey protein concentrate (42% soUds; 53% protein, dry basis) to 22.2 Kg of the microparticulated calcium alginate (2 % soUds).
  • the mixture which had a pH of 6.33 at mixing, was treated with 1 N HC1 to lower its pH to 4.23 which was below the isoelectric pH of the whey protein.
  • the lowering of pH reversed the net negative charge on the whey protein to a net positive charge with the result that the whey proteins were attracted to the negatively charged microparticulated calcium alginate particles forming a protein coating on those particles.
  • the mixture was then treated with 1 N NaOH to raise the pH to 6.53 and the mixture was then heated to 95°C in order to denature the whey protein sheUs.
  • the final product had the mouthfeel and flavor profile simUar to Simplesse ® 100, an aU whey protein fat substitute disclosed in U.S. Patent Nos. 4,734,287 and 4,961,953.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Preparation (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Cosmetics (AREA)

Abstract

The invention provides improved cream substitutes of water dispersible macrolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2 % of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.

Description

CARBOHYDRATE/PROTEIN CREAM SUBSTITUTES BACKGROUND OF THE INVENTION
The present invention relates generally to non-fat and reduced-fat products which possess the organoleptic characteristics of full fat-contaiiiing products. More specifically, the invention relates to cream substitutes which comprise a core of carbohydrate surrounded by a shell of protein.
Singer et al., U.S. Patents Nos. 4,734,287 and 4,961,953 disclose a proteinaceous, water-dispersible, macrocoUoid comprising substantially non- aggregated particles of dairy whey protein and other proteins. The particles have mean diameter particle size distributions in a dried state ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. Singer et al., U.S. Patent No. 4,828,396 disclose fluid processing devices including means for generating toroidal flow in a fluid to be processed. The devices are capable of cooking under high shear rates and are useful for producing macrocolloids for use as fat substitutes.
Singer et al. , U.S. Patent No. 4,855,156 disclose non-fat and reduced fat whipped frozen desserts wherein part or all of the fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocoUoid comprising denatured whey protein particles. Singer et al., U.S. Patent No. 4,985,270 disclose non-fat and reduced fat whipped frozen dessert products wherein part or aU of the fat or oil ordinarily incorporated therein are replaced by denatured whey protein particles or particles comprising a core of casein surrounded by a sheU of denatured egg white protein. The patent further discloses the use of the composite egg white protein/casein particles as fat substitutes in sauces, dips, spreads, icing and cream pie fillings.
Carbohydrate-based fat substitutes have been proposed as low cost alternatives to the relatively expensive protein-based macrocoUoid cream substitutes. Singer et al. , U.S. Patents Nos. 4,911,946 and 5,153,020, the disclosures of which are hereby incorporated by reference, disclose fat substitutes which comprise water-dispersible macrocoUoidal particles composed of carbohydrate materials which particles have a substantially spheroidal shape and specific particle size distributions effective to impart the substantiaUy smooth organoleptic character of an oU-in- water emulsion. These patents disclose carbohydrates that can attain a spheroidal or substantiaUy round shape in the 0.1 to 5 micron diameter size range which are suitable for use as cream substitute ingredients. Starches which occur naturaUy as granules in this size range are suitable for use as cream substitutes and may be treated with cross linking agents to prevent excessive swelling beyond the desired size range. Carbohydrate materials which do not have a natural round shape can be treated by making a solution of the carbohydrate and converting the solution to a gel (typicaUy in a field of high shear-force) so that a narrow distribution of geUed microparticles is formed.
Of interest to the present invention are the disclosures of Spiers et al. PCT PubUcation WO 91/04674 and Spiers et al. PCT Publication WO 91/19424 which relate to alginate and pectin based fat substitutes. The WO 91/04674 pubUcation discloses methods of forming alginate and pectin gels by forming an aqueous mixture of a water soluble or water dispersible alginate or pectin, a calcium ion sequestrant and a sparingly soluble calcium source at low temperature. The mixture is then heated to cause gelation thereof. The WO 91/19424 pubUcation discloses the use of sequestered divalent metal ions such as calcium ions in the production of alginate and pectin microparticulate beads having a size range of from about 15-300 μm for use as fat substitutes. Such fat substitutes are not completely satisfactory because of their relatively large particle sizes, however. Moreover, carbohydrate-based cream substitutes are generaUy inferior to protein-based cream substitutes because they lack the superior functionaUty exhibited by proteins. Accordingly, there remains a desire in the art for improved carbohydrate containing fat substitutes which are characterized by the functionaUty of protein-based cream substitutes and methods for their production. SUMMARY OF THE INVENTION
The present invention provides improved carbohydrate cream substitutes which are characterized by the functionaUty of protein-based cream substitutes. Also provided are methods for their production. SpecificaUy, water dispersible macrocoUoids are provided which are made up of substantiaUy spheroidaUy shaped particles which may comprise a core of carbohydrate and a sheU of protein. More specificaUy, the macrocoUoids of the invention are made up of substantiaUy non-aggregated macrocoUoidal particles comprising a core of carbohydrate and a sheU of protein wherein the particles have a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter. The particles are further characterized in that they are effective in a hydrated state to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion. The invention also provides methods of producing the improved fat substitutes comprising forming particles of carbohydrate and coating those particles with a sheU of protein such that the resulting particles are characterized by having a substantiaUy spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter. According to one method, the coating step is carried out by treating a mixture of protein and microparticulated carbohydrate having a pH greater than the isoelectric point of said protein with an acid to lower the pH of the mixture to below the isoelectric point of the protein, yet maintain the net negative charge of the carbohydrate. The protein molecules then adopt a positive charge and are attracted to the negatively charged carbohydrate particles with the result that the proteins form a coating on the carbohydrate core.
As yet another aspect of the invention, improved methods of preparing gum-based cream substitutes are provided which comprise the steps of (1) producing a solution of a gum; (2) combining protected ions, preferably sequestered calcium ions, with said solution; (3) placing said solution under high shear conditions; and (4) releasing said ions to form carbohydrate microparticles under said shear conditions which are selected to form substantiaUy non- aggregated macrocoUoidal particles of carbohydrate having a substantiaUy spheroidal shape from about 0.1 to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state being effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion. Preferred gums are selected from the group consisting of alginate, geUan and pectin and the resulting carbohydrate particles can be coated with protein in order to produce the preferred carbohydrate/protein cream substitutes of the invention.
DETAILED DESCRIPTION OF THE INVENTION
The present invention provides improved carbohydrate cream substitutes and methods for the production of same. SpecificaUy, the invention provides water dispersible macrocoUoids comprising substantiaUy spheroidaUy shaped particles which comprise a core of carbohydrate and a sheU of protein which can be used as cream substitutes. The invention also provides improved methods of producing carbohydrate-based cream substitutes. The resulting cream substitutes are particularly useful for producing the core/sheU macrocoUoidal particles of the invention.
The particularly desired organoleptic quaUties of the macrocoUoid materials of the invention are particularly dependent upon the sizes and shapes of the macrocoUoid particles. SpecificaUy, it has been found that dispersions of particles with diameters greater than about 4 microns impart an undesirable chalky mouth feel. The shapes of particles are also important. Particles which are generaUy spheroidal tend to produce a smoother, more emulsion-like organoleptic sensation. Where increased proportions of macrocoUoid particles are generaUy spheroidal or where the macrocoUoid particles are more perfectly spheroidal, it may occur that somewhat greater proportions of particles may have diameters greater than about 4 microns without detriment to the organoleptic character of the macrocoUoid mixture. Particle sizes of about 0.1 microns contribute a greasy mouth feel which may be objectionable if it is perceived as the dominant tactile characteristic.
According to the invention, cream substitutes are provided which comprise macrocoUoidal particles comprising a core of carbohydrate surrounded by a sheU of protein. Such macrocoUoidal particles can be produced by formation of carbohydrate particles and subsequent enrobbing of those particles with a sheU of protein.
According to methods wherein carbohydrate particles are formed and then later enrobbed with a protein coating, various known methods can be utilized to form carbohydrate particles of the appropriate generaUy spheroidal shape and appropriate size. SpecificaUy, Singer et al., U.S. Patent No. 5,153,020, the disclosure of which is hereby incorporated by reference, teaches various methods for the production of marcocoUoidal carbohydrate particles. Such methods include selection of starches having granules of appropriate sizes and cross-Unking of those granules to prevent excessive swelling upon hydration. Appropriate cross-Unking methods are weU known in the art and include treatment with cross-Unking agents such as phosphates, phosphorous oxychloride and dicarboxyUc anhydrides.
Methods of producing macrocoUoidal carbohydrate particles from sources other than starch granules are also disclosed by Singer U.S. 5,153,020. Other suitable carbohydrates include gums such as algin, pectin and geUan, cross- linked dextran, curdlan, konjac, mannan, chitin, schizophyUan and chitosan. Carbohydrate gels that do not have a natural round shape must be treated so that they attain a substantiaUy spheroidal shape. This can be accompUshed by producing a solution of the carbohydrate and converting the solution to a gel rapidly and uniformly (typicaUy in a field of high shear-force) so that a narrow distribution of geUed microparticles are formed having the above described diameters of between about 0.1 and 5 microns. The apparatus and high shear mixing methods described in Singer et al., U.S. Patent No. 4,828,396, the disclosure of which is hereby incorporated by reference, are particularly useful for producing carbohydrate macrocoUoid particles for use according to the invention. According to one method, a stream of carbohydrate solution is introduced into a highly turbulent reaction zone where the geUed microparticles are formed. According to another method, calcium alginate macrocoUoidal particles are formed by making a solution of sodium alginate and introducing this solution into a calcium ion containing solution through, for example, an ultrasonic spray nozzle or other device capable of producing droplets less than 5 microns in diameter. Alternatively, a solution of sodium alginate can be introduced into the fluid processor apparatus described in Singer, U.S. Patent No. 4,828,396 and subjected to shearing during administration of a calcium chloride solution to form calcium alginate microparticles. As another example, geUan can be microparticulated by spray cooling a hot geUan solution by means of a device capable of producing droplets less than 5 microns in diameter.
The present invention also provides improved methods for the preparation of gum-based macrocoUoidal particles which can be used as a carbohydrate core to be enveloped by a protein sheU or can be used alone as a carbohydrate cream substitute. While gums such as alginate and pectin can be solubilized and treated by administration of calcium ions to form gels which are simultaneously or subsequently subjected to shear to form microparticles, the present invention provides improved methods for production of such microparticles. Specifically, methods for the production of gum-based cream substitutes are provided according to the steps of (1) producing a solution of the gum; (2) combining protected ions with said solution; (3) placing said solution under high shear conditions; and (4) releasing said ions under said shear conditions which are selected to form substantially non-aggregated macrocoUoidal particles of gum. According to this method, the shear conditions are selected to form substantiaUy non-aggregated macrocoUoidal particles of gum having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantially smooth organoleptic character of an oU-in- water emulsion. According to the methods of the invention, an aqueous solution is prepared which contains up to 8% by weight of a gum, with or without other gums. The gum preferably comprises sodium alginate, pectin or geUan. The gum solution is then combined with protected ions, which can be calcium or other appropriate ions including but not limited to sodium, potassium, magnesium and the like. The ions may be protected by sequestration, encapsulation or other means known to those of skill in the art. Preferred ions for use according to the methods of the invention are calcium ions. Calcium ions, for example, may be sequestered either by means of a calcium salt which is insoluble (or has very low solubility) at the pH or temperature of the premix, by using a calcium ion sequestrant which can release the sequestered ion upon changing the pH, temperature, or by other methods known to the art. Calcium ions protected by encapsulation may be released by heating. Preferred calcium salts for sequestration of calcium ions include monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium tripolyphosphate, calcium carbonate, calcium caseinate and calcium citrate. Other ions, such as sodium, potassium, magnesium, and the like, may be protected by sequestration, encapsulation or by various methods known to those skUled in the art.
The concentration and nature of the ion used to form the gel can be varied in order to achieve the desired properties of the final microparticle. Depending on the source and type of polysaccharide, the gel microparticle can range in strength from a soft deformable gel to a hard brittle gel. An appropriate ion gelling gum and gel forming ion is thus chosen to achieve the desired properties of the final product. The solution containing the gum and sequestered ions is then placed in a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396. WhUe the solution is undergoing shear, the ions are released to the gum to form microparticles of the geUed gum either by acidification, heat or other appropriate means. It is postulated that the insoluble sequestered ions act as nuclei upon which the carbohydrate microparticles can form. Once the carbohydrate macrocoUoidal particles are formed, they must not substantiaUy aggregate further and must preferably remain unaggregated.
The resulting microparticulated cream substitute may then be used as a cream substitute alone or can be further treated with protein according to the methods of the invention to yield a carbohydrate core/protein sheU cream substitute material. The cream substitute may also be dried by lyophiJization, spray drying, drum drying or other suitable means. The resulting dried product can easUy be reconstituted using conventional mixing equipment and will retain its functionaUty. The invention provides methods by which particulated ionic polysaccharide materials such as alginates, pectins, geUan and the like can be combined with a protein such as whey, casein, soy, albumin and other soluble proteins to produce the carbohydrate core/protein sheU macrocoUoidal particles of the invention. The mixture is then titrated with acid to reach a pH at or below the isoelectric pH of the protein component, yet above the isoelectric pH of the carbohydrate component. This results in a reversal of the net charge on the protein, from negative to positive, whUe the carbohydrate component remains unaffected and maintains a net negative charge. The lowering of pH results in an ionic attraction of the protein to the particulated carbohydrate to form a complex comprising a carbohydrate core and a protein sheU. FoUowing this step, the pH may optionaUy be readjusted without disrupting the complex. If protein modification, such as denaturation, is desired, this can be carried out either prior to or after the complexation step. The resulting macrocoUoidal particles can be used as cream substitutes in a variety of appUcations according to the invention. The macrocoUoids of the invention can replace aU or a portion of the fat or cream in food products which typicaUy comprise fat or oU. SpecificaUy, the invention provides improvements in food products containing fat and/or cream, the improvement which comprises: substituting for aU or a portion of the fat and/or cream, a water-dispersible macrocoUoid comprising substantiaUy non-aggregated macrocoUoidal particles comprising a core comprising carbohydrate and a sheU comprising protein, said particles having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion. The macrocoUoid cream substitutes of the invention typicaUy contain from about 1 to about 20 percent by weight carbohydrate, depending upon the water binding capacity of the specific carbohydrate. Such food products as ice cream, yogurt, pourable and spoonable salad dressings, mayonnaise, cream, cream cheese, natural cheese, other cheeses, sour cream, sauces, dips, icings, whipped toppings, frozen confections, milk, coffee whitener and spreads may be formulated as reduced fat products, benefiting from the hydrated macrocoUoid replacing aU or part of the fat and still providing the desired creaminess.
EXAMPLE 1
In this example, an alginate cream substitute was produced according to an improved method of the invention. SpecificaUy, an aqueous solution containing 2% by weight sodium alginate (Kelgin LV, Kelco Division of Merck, San Diego CA) was prepared and anhydrous dicalcium phosphate (Stauffer Chemical Co. , Westport, CT) was mixed in to the alginate solution to reach a final concentration of 0.15 M. Since dicalcium phosphate is insoluble in water at neutral pH or higher, it forms a dispersion and does not interact with the sodium alginate to any significant extent. The mixture, at pH 8.0, was then placed into a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified in order to aUow a syringe to inject solutions into the reservoir. WhUe the processor device was subjecting the solution to shear at 5200 rpm, 1 N HC1 was injected in order to lower the pH to 4.7. This caused the dicalcium phosphate to be solubilized and thus interact with the sodium alginate to form calcium alginate microparticulated gel. At this point, a concentrated solution of calcium chloride (for example 6 mol/1) was optionaUy added to the mixture while still under the high shear environment to further adjust the texture of the particles once they had been formed. After injection of the calcium chloride, the final calcium chloride concentration was 0.045 M. The excess dicalcium phosphate in the final product was removed by treating the solution with a pH 4.5 buffer to solubilize the dicalcium phosphate and then removing the Uquid phase by high speed centrifugation at 22,100 X G (Beckman
Model J2-21 Centrifuge, Beckman Instruments, Inc. Palo Alto, CA). The particles which resulted from this process were spheroidal, between 0.1 and 3 microns in diameter, deformable and exhibited few or weak particle to particle interactions, as determined by Theological measurements. The product was smooth and creamy with no associated chalkiness or grittiness. These particles could be used as a carbohydrate cream substitute alone or could be subjected to further processing to produce the carbohydrate core/protein sheU macrocoUoid particles of the invention.
EXAMPLE 2
In this example, an alginate cream substitute was prepared according to an improved method of the invention. SpecificaUy, a solution of calcium chloride was mixed with trisodium phosphate so that the concentration of each component was 0.3 M. The trisodium phosphate acts as sequestering agent for the calcium ions. To this mixture, sodium alginate (Protanal LF 40, Pronova Inc., Portsmouth, New Hampshire) was added to a final alginate concentration of 2% by weight. This mixture was then placed into a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified according to Example 1 above. While the processor device was subjecting the solution to shear at 5200 rpm, 12 N HC1 was injected in order to lower the pH to 5.7 and cause the sequestrant to release the calcium ions and thus initiate the formation of calcium alginate microparticulated gel. The remaining sequestrant and other low molecular weight components were removed by diafiltration using an ultrafUtration unit equipped with 100,000 molecular weight cutoff polysulfone membrane (DDS Mini-Lab 10, DDS FUtration, Nakskov, Denmark). The particles which resulted from this process were spheroidal, between 0.1 and 3 microns in diameter, deformable and exhibited few or weak particle to particle interactions as determined by Theological measurements. OrganolepticaUy this product exhibited a smooth, creamy mouthfeel, where no individual particles can be felt by the tongue. These particles could be used as a carbohydrate cream substitute alone or could be subjected to further processing to produce the carbohydrate core/protein sheU macrocoUoid particles of the invention.
EXAMPLE 3 In this example, an alginate cream substitute was prepared according to an improved method of the invention. SpecificaUy, a solution of calcium chloride was mixed with sodium carbonate so that the concentration of each component was 0.21 M. To this mixture, sodium alginate (Protanal LF 5/40 RB, Pronova Inc., Portsmouth, New Hampshire) was added to a final alginate concentration of 5 % by weight. This mixture was then placed into a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified according to Example 1 above. While the processor device was subjecting the solution to shear at 5200 rpm, 6 N HC1 was injected in order to lower the pH to 6.1 and cause the sequestrant to release the calcium ions and thus initiate the formation of calcium alginate microparticulated gel. The remaining sequestrant and other low molecular weight components were removed by diafiltration using an ultrafiltration unit equipped with 100,000 molecular weight cutoff poly sulf one membrane (DDS Mini-Lab 10, DDS FUtration, Nakskov, Denmark). The final product was made up of individual calcium alginate particles between 0.2 and 2.5 microns, with an average particle size of 0.8 microns. This product has a clean flavor with a smooth, creamy texture. This material was dried and subsequently rehydrated, resulting in the same particle size distribution and functionaUty as before drying. These particles could be used as a carbohydrate cream substitute alone or could be subjected to further processing to produce the carbohydrate core/protein sheU macrocoUoid particles of the invention. EXAMPLE 4 In this example, a pectin cream substitute was prepared according to an improved method of the invention. SpecificaUy, a solution of calcium chloride was mixed with sodium carbonate so that the concentration of each component was 0.21 M. To this mixture, pectin (OM-601 Herbstreith & Fox,
Neuenburg/Wurtt, Germany) was added to a final concentration of 2% by weight. This mixture was then placed in a fluid processor device such as that described in Singer, U.S. Patent No. 4,828,396 which had been modified according to Example 1 above. While the processor device was subjecting the solution to shear at 5200 rpm, 6 N HC1 was injected in order to lower the pH to 6.1 and cause the sequestrant to release the calcium ions and thus initiate the formation of calcium pectate microparticulated gel. The remaining sequestrant and other low molecular weight components were removed by diafiltration using an ultrafiltration unit equipped with 100,000 molecular weight cutoff polysulfone membrane (DDS Mini-Lab 10, DDS Futration, Nakskov, Denmark). The average particle size of this product was 1.2 microns. This product had a smooth, creamy mouthfeel, with Uttle or no grittiness. These particles could be used as a carbohydrate cream substitute alone or could be subjected to further processing to produce the carbohydrate core/protein sheU macrocoUoid particles of the invention.
EXAMPLE 5 According to this example, microparticulated calcium alginate was coated with whey protein to produce a carbohydrate core/protein sheU macrocoUoid according to the invention. SpecificaUy, a 7:3 volume fraction of microparticulated calcium alginate produced generaUy according to the method of Example 3 and Uquid whey protein concentrate was made by adding 9.5 Kg of Uquid whey protein concentrate (42% soUds; 53% protein, dry basis) to 22.2 Kg of the microparticulated calcium alginate (2 % soUds). The mixture, which had a pH of 6.33 at mixing, was treated with 1 N HC1 to lower its pH to 4.23 which was below the isoelectric pH of the whey protein. The lowering of pH reversed the net negative charge on the whey protein to a net positive charge with the result that the whey proteins were attracted to the negatively charged microparticulated calcium alginate particles forming a protein coating on those particles. The mixture was then treated with 1 N NaOH to raise the pH to 6.53 and the mixture was then heated to 95°C in order to denature the whey protein sheUs. The final product had the mouthfeel and flavor profile simUar to Simplesse® 100, an aU whey protein fat substitute disclosed in U.S. Patent Nos. 4,734,287 and 4,961,953. Transmission Electron Microscopy revealed the presence of microparticles comprising carbohydrate and protein less than one micron in diameter but did not indicate the presence of any microparticles comprising only protein. Zeta potential measurements, probing the particle surface, indicate that the carbohydrate cores are enrobbed by the protein sheU. This material was dried and subsequently rehydrated, resulting in the same particle size distribution and functionaUty as before drying. Numerous modifications and variations in the practice of the invention are expected to occur to those skUled in the art upon consideration of the foregoing description of the presently preferred embodiments thereof. Consequently, the only limitations which should be placed upon the scope of the present invention are those which appear in the appended claims.

Claims

WHAT IS CLAIMED:
1. A water dispersible macrocoUoid comprising substantiaUy non-aggregated macrocoUoidal particles comprising a core of carbohydrate and a sheU comprising protein, said particles having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2 % of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in-water emulsion.
2. The water dispersible macrocoUoid of claim 1 wherein said carbohydrate comprises a gum selected from the group consisting of alginate, pectin and geUan.
3. The water dispersible macrocoUoid of claim 1 wherein said protein is selected from the group consisting of whey, casein, soy, albumin and other soluble proteins.
4. The water dispersible macrocoUoid of claim 1 wherein said macrocoUoid can be dried and rehydrated while mamtaining its particle size distribution and functionality.
5. In a food product normaUy containing fat and/or cream , the improvement which comprises: substituting for aU or a portion of the fat and/or cream, a water-dispersible macrocoUoid comprising substantiaUy non-aggregated macrocoUoidal particles comprising a core comprising carbohydrate and a sheU comprising protein, said particles having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2 % of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU in-water emulsion.
6. A method of producing a water dispersible macrocoUoid comprising substantiaUy non-aggregated macrocoUoidal particles comprising a core of carbohydrate and a sheU of protein, said particles having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU-in- water emulsion, said method comprising the steps of:
(a) forming microparticles of carbohydrate; and (b) coating said carbohydrate microparticles with sheUs comprising protein.
7. The method of claim 6 wherein said coating step is carried out by treating a mixture of protein and microparticulated carbohydrate having a pH greater than the isoelectric point of said protein with an acid to lower the pH of said mixture to below the isoelectric point of said protein and above the isoelectric pH of the said carbohydrate such that said protein forms a sheU on said microparticles.
8. The method of claim 6 wherein said carbohydrate comprises a gum selected from the group consisting of alginate, pectin and geUan.
9. The method of claim 6 wherein said protein is selected from the group consisting of whey, casein, soy, albumin and other soluble proteins.
10. An improved method for preparation of a gum-based cream substitute comprising the steps of (1) producing a solution of a gum; (2) combining protected ions with said solution; (3) placing said solution under high shear conditions; and (4) releasing said ions to form gum microparticles under said shear conditions which are selected to form substantiaUy non-aggregated macrocoUoidal particles of gum having a substantiaUy spheroidal shape and a mean particle-size distribution ranging from about 0.1 to 4 microns, with less than 2 % of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocoUoid having the substantiaUy smooth organoleptic character of an oU in- water emulsion.
11. The method of claim 10 wherein the product may be dried and rehydrated while retaining their particle size distribution and functionaUty.
12. The method of claim 10 wherein said gum is selected from the group consisting of alginate, pectin and geUan.
13. The method of claim 10 wherein said ions are released from sequestration by acidifying or heating said gum solution.
14. The method of claim 10 wherein said ions are calcium ions.
15. The method of claim 14 wherein said calcium ions are chemicaUy sequestered.
16. The method of claim 15 wherein said sequestered calcium ions are selected from the group consisting of monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium tripolyphosphate, calcium carbonate, calcium caseinate and calcium citrate.
EP96913904A 1995-05-11 1996-05-02 Carbohydrate/protein cream substitutes Withdrawn EP0828431A4 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US08/438,798 US5536514A (en) 1995-05-11 1995-05-11 Carbohydrate/protein cream substitutes
US438798 1995-05-11
PCT/US1996/006172 WO1996035334A1 (en) 1995-05-11 1996-05-02 Carbohydrate/protein cream substitutes

Publications (2)

Publication Number Publication Date
EP0828431A1 true EP0828431A1 (en) 1998-03-18
EP0828431A4 EP0828431A4 (en) 2000-03-29

Family

ID=23742062

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96913904A Withdrawn EP0828431A4 (en) 1995-05-11 1996-05-02 Carbohydrate/protein cream substitutes

Country Status (9)

Country Link
US (1) US5536514A (en)
EP (1) EP0828431A4 (en)
JP (1) JP3626501B2 (en)
KR (1) KR19990008182A (en)
AR (1) AR001927A1 (en)
AU (1) AU5672796A (en)
BR (1) BR9608860A (en)
MX (1) MX9708591A (en)
WO (1) WO1996035334A1 (en)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2168212C (en) * 1993-07-26 1999-12-14 Domingo C. Tuason Fat-like agents for low calorie food compositions
AU6907498A (en) * 1996-10-29 1998-05-22 Unilever Plc Method for the preparation of a foodstuff
US6730336B2 (en) 1998-01-30 2004-05-04 The Procter & Gamble Co. Fortified beverages with improved texture and flavor impact at lower dosage of solids
US6673384B1 (en) 1998-01-30 2004-01-06 The Procter & Gamble Co. Creamy mouthfeel agent for foods and beverages
US6605311B2 (en) * 2000-06-22 2003-08-12 The Procter & Gamble Company Insoluble protein particles
FR2817969B1 (en) * 2000-12-08 2003-02-28 Diagast DEVICE AND METHOD FOR IMMUNOLOGICAL ANALYSIS
US6824810B2 (en) * 2002-10-01 2004-11-30 The Procter & Gamble Co. Creamer compositions and methods of making and using the same
US20060008569A1 (en) * 2004-07-07 2006-01-12 Broz Richard T Marshmallow-type adhesive food composition, and method for manufacturing same
ATE422827T1 (en) * 2005-09-23 2009-03-15 Unilever Nv PROCESS FOR PRODUCTION OF A FROZEN AND AERATED COMPOSITION
ATE493898T1 (en) * 2005-09-23 2011-01-15 Unilever Nv AERATED PRODUCTS WITH REDUCED CREAMING
JP5027138B2 (en) * 2005-09-23 2012-09-19 ユニリーバー・ナームローゼ・ベンノートシヤープ Low pH aerated product
US20070082030A1 (en) * 2005-10-07 2007-04-12 Aimutis William R Fiber satiety compositions
US20070082029A1 (en) * 2005-10-07 2007-04-12 Aimutis William R Fiber satiety compositions
ES2351479T3 (en) * 2006-01-31 2011-02-07 Unilever Plc AIR COMPOSITIONS THAT INCLUDE HYDROPHOBINE.
US20080085354A1 (en) * 2006-10-06 2008-04-10 Teresa Marie Paeschke Controlled hydration of hydrocolloids
BRPI0705417B1 (en) * 2006-12-20 2016-08-16 Unilever Nv aerated food product and processes for producing an aerated food product
EP2129238A1 (en) * 2007-03-26 2009-12-09 Unilever N.V. Aerated food products being warm containing soluble and/or insoluble solids and methods for producing them
US20100086662A1 (en) * 2007-03-26 2010-04-08 Andrew Richard Cox Aerated food products being warm or having been heated up and methods for producing them
US20100291630A1 (en) * 2007-10-18 2010-11-18 Andrew Richard Cox Method for producing a foaming agent
US20100112139A1 (en) * 2008-03-28 2010-05-06 Conopco, Inc., D/B/A Unilever Foaming Agents Comprising Hydrophobin
DK2346987T3 (en) * 2008-10-16 2016-04-25 Unilever Nv Hydrophobin solution with anti-foaming agent
EP2358743B1 (en) 2008-12-16 2012-10-10 Unilever PLC Method for extracting hydrophobin from a solution
US8357420B2 (en) * 2009-05-29 2013-01-22 Conopco, Inc. Oil-in-water emulsion
US8394444B2 (en) * 2009-05-29 2013-03-12 Conopco, Inc. Oil-in-water emulsion
CA2704702C (en) * 2009-06-02 2018-06-12 Unilever Plc Aerated baked products
JP5828245B2 (en) * 2011-08-18 2015-12-02 キユーピー株式会社 Cream sauces
WO2016096931A1 (en) * 2014-12-15 2016-06-23 Anabio Technologies Limited Gastro-resistant microencapsulates, and uses thereof to stimulate in-vivo ileal glp-1 release in a mammal
KR20200133461A (en) 2019-05-20 2020-11-30 박미영 Substitute food and manufacturing method of the same that

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US4911946A (en) * 1988-06-24 1990-03-27 The Nutra Sweet Company Carbohydrate cream substitute
EP0388572A1 (en) * 1989-03-23 1990-09-26 Seres Laboratories, Inc. Low calorie edible fat and oil substitutes
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products

Family Cites Families (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4021582A (en) * 1976-02-13 1977-05-03 Societe D'assistance Technique Pour Produits Nestle S.A. Water-dispersible composition and process for production
IE48475B1 (en) * 1978-09-08 1985-02-06 Unilever Ltd Processes for the preparation of gels,products obtained thereby,and their use
EP0011345B1 (en) * 1978-11-16 1984-03-14 Unilever N.V. Artificial cream-type food product and a process for the production thereof
US4515769A (en) * 1981-12-01 1985-05-07 Borden, Inc. Encapsulated flavorant material, method for its preparation, and food and other compositions incorporating same
US4923981A (en) * 1982-09-03 1990-05-08 Sbp, Inc. Use of parenchymal cell cellulose to improve comestibles
US5104674A (en) * 1983-12-30 1992-04-14 Kraft General Foods, Inc. Microfragmented ionic polysaccharide/protein complex dispersions
US4961953A (en) * 1986-06-20 1990-10-09 John Labatt Limited/John Labatt Limitee Fat emulating protein products and process
US5096730A (en) * 1986-06-20 1992-03-17 John Labatt Limited/John Labatt Limitee Reduced fat sour cream
KR880004746A (en) * 1986-10-02 1988-06-27 니이노 마비또 Fat compositions suitable for baking or confectionery
US4828396A (en) * 1987-12-02 1989-05-09 The Nutrasweet Company Fluid processor apparatus
US4855156A (en) * 1988-01-26 1989-08-08 The Nutrasweet Company Frozen dessert
US5153020A (en) * 1988-06-24 1992-10-06 The Nutrasweet Company Carbohydrate cream substitute
US5330778A (en) * 1988-09-19 1994-07-19 Opta Food Ingredients, Inc. Hydrophobic protein microparticles
US5021248A (en) * 1988-09-19 1991-06-04 Enzytech, Inc. Hydrophobic protein microparticles and preparation thereof
US5011701A (en) * 1988-12-30 1991-04-30 Kraft General Foods, Inc. Low calorie food products having smooth, creamy, organoleptic characteristics
EP0385081B1 (en) * 1989-02-09 1993-08-11 Societe Des Produits Nestle S.A. Dried fat emulsion product and method of producing the same
FR2648020B1 (en) * 1989-06-12 1992-03-13 Rhone Poulenc Sante USE OF COMPOSITIONS DEGRADABLY BY ENZYMATICS FOR THE COATING OF FOOD ADDITIVES FOR RUMINANTS
GB8921658D0 (en) * 1989-09-26 1989-11-08 Mars G B Ltd Gelling systems
US5080921A (en) * 1990-02-05 1992-01-14 Pfizer Inc. Low calorie fat substitute
ES2084171T3 (en) * 1990-06-19 1996-05-01 Mars Inc FAT SUBSTITUTES AND METHOD OF PREPARING ORGANIC MICROGLOBULES.
US5147677A (en) * 1990-08-21 1992-09-15 The Pennsylvania Research Corporation Process for producing microparticulated protein and the product thereof
JP2586198B2 (en) * 1990-09-26 1997-02-26 三菱マテリアル株式会社 Rare earth-Fe-B permanent magnet powder and bonded magnet with excellent magnetic anisotropy and corrosion resistance
US5112626A (en) * 1990-12-31 1992-05-12 The Pillsbury Company Aerated frozen dessert compositions and products
US5413804A (en) * 1991-04-23 1995-05-09 Cacique, Inc. Process for making whey-derived fat substitute product and products thereof
US5164210A (en) * 1991-10-08 1992-11-17 Wm. Wrigley Jr. Company Zein/shellac encapsulation of high intensity sweeteners in chewing gum
US5458904A (en) * 1993-10-22 1995-10-17 Zolper; John T. Fat substitutes based on carrageenan gels, processes for producing the same and food products containing the fat substitutes
US5462761A (en) * 1994-04-04 1995-10-31 Fmc Corporation Microcrystalline cellulose and glucomannan aggregates

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
US4911946A (en) * 1988-06-24 1990-03-27 The Nutra Sweet Company Carbohydrate cream substitute
EP0388572A1 (en) * 1989-03-23 1990-09-26 Seres Laboratories, Inc. Low calorie edible fat and oil substitutes

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO9635334A1 *

Also Published As

Publication number Publication date
AR001927A1 (en) 1997-12-10
WO1996035334A1 (en) 1996-11-14
AU5672796A (en) 1996-11-29
JPH11510365A (en) 1999-09-14
EP0828431A4 (en) 2000-03-29
JP3626501B2 (en) 2005-03-09
BR9608860A (en) 1999-06-15
MX9708591A (en) 1998-02-28
US5536514A (en) 1996-07-16
KR19990008182A (en) 1999-01-25

Similar Documents

Publication Publication Date Title
US5536514A (en) Carbohydrate/protein cream substitutes
EP1467628B1 (en) Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
US4911946A (en) Carbohydrate cream substitute
CA2239774C (en) Fortification of food with a complex of calcium
AU2002326207A1 (en) Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
JPH10502678A (en) Fractionated polydisperse composition
NZ228927A (en) Microfragmented anisotropic complex polysaccharide/protein complex dispersions
AU5674290A (en) Fat-like bulking agent for aqueous foods comprising microcrystalline cellulose and a galactomannan gum
WO1991019424A1 (en) Fat substitutes and method of preparing organic microbeads
JP2004519252A5 (en)
JP2006508160A (en) Method for improving the functional properties of globular proteins, proteins thus prepared, uses of the proteins and products containing the proteins
AU2004258789A1 (en) Process for preparing concentrated milk protein ingredient and processed cheese made therefrom
JPH1014494A (en) Acidic food or drink, acidic cream for acidic food or drink and powder
JP5497359B2 (en) Simultaneous multiple acervation method
JPH0564550A (en) Whey protein-containing solution, gelatinized material of whey protein using the same solution, whey protein powder and processed food
EP1643850B1 (en) Fibre-comprising food product, method for preparing a food product of this type, and use thereof
EP1643851A1 (en) Method for preparing a protein-based, fibre-containing food product, and fibre-containing food product obtained by the method
Imeson et al. Microcrystalline cellulose
CA2192022A1 (en) Process for the preparation of bake-stable custard
WO1995024833A1 (en) Microparticles comprising an alginate core coated with an emulsifier and lipomimetic formulation comprising said microparticles in an aqueous medium

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19971110

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

A4 Supplementary search report drawn up and despatched

Effective date: 20000214

AK Designated contracting states

Kind code of ref document: A4

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

RIC1 Information provided on ipc code assigned before grant

Free format text: 7A 23C 13/00 A, 7A 23C 13/12 B

GRAH Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOS IGRA

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20030129